Texas-style chili is made by combining the freshest dried chili pepper varieties available, such as guajillo, pasilla or New Mexico peppers, with cubed chuck beef, seasonings and masa harina flour. The key to achieving authentic Texas flavor is simmering the chili sauce at the lowest temperature possible to allow the beef to get tender.
Cook 6 to 8 chili peppers in a skillet over medium-high heat for two to three minutes per side. Transfer the chilies to a bowl, cover with very hot water, and soak for up to 45 minutes, or until soft. Drain and cut open chilies, and remove seeds. Blend chilies along with 1 1/2 teaspoons ground cumin seed, 1/2 teaspoon ground black pepper, 1 teaspoon salt and 1/4 cup water. Add water as needed to create a smooth paste.
Melt 2 tablespoons of lard in a skillet, and lightly brown half of 2 1/2 pounds boneless beef chuck on both sides for three minutes per side. Transfer cooked beef to a bowl, and cook remaining half of beef in another 2 tablespoons of lard. Allow skillet to cool slightly, and then add 1/3 cup chopped onion and 3 large cloves minced garlic, cooking in 1 tablespoons of lard for three or four minutes. Pour in 2 cups beef stock and 2 cups water. Gradually whisk in 2 tablespoons masa harina, reserved chili paste and reserved beef. Reduce heat to the lowest simmer setting and cook, stirring occasionally, for two hours.
Add in 1 tablespoon firmly packed brown sugar and 1 1/2 tablespoons distilled vinegar, gently simmering another 10 minutes. Remove from heat, and let stand for at least 10 minutes.